Name: Calf's Liver with Port Wine Sauce
Yield: Serves 2
Ingredients: 4 bacon slices; 1/3 cup all purpose flour; 1 teaspoon salt; 1/4 teaspoon ground pepper; 1/8 teaspoon ground dried thyme; 12 ounces sliced calf's liver; 1 small onion, chopped; 1/4 cup canned beef broth; 1/4 cup Port wine; 2 tablespoons red wine vinegar

Recipe information

Yield
Serves 2

Ingredients

4 bacon slices

1/3 cup all purpose flour

1 teaspoon salt

1/4 teaspoon ground pepper

1/8 teaspoon ground dried thyme

12 ounces sliced calf's liver

1 small onion, chopped

1/4 cup canned beef broth

1/4 cup Port wine

2 tablespoons red wine vinegar

Preparation

Step 1
Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer bacon to paper towel to drain. Discard all but 2 tablespoons fat from pan. Crumble bacon.
Step 2
Combine flour, salt, pepper and thyme in shallow dish. Add liver and turn to coat; shake off excess. Heat fat in skillet over medium-high heat. Add liver and cook until tender and brown on both sides, about 5 minutes. Transfer liver to plate; cover with foil and keep warm. Add onion to skillet and sauté until golden, about 5 minutes. Mix in broth, Port and vinegar. Boil mixture until reduced to sauce, about 2 minutes. Season to taste with salt and pepper. Pour sauce over liver. Sprinkle with bacon and serve.

TagsBeef Meat Saute Quick & Easy Bacon Cured Meat Port Alcohol Beverages Fall Bon Appétit

Recipe notes

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